1 Video | Photo: Perfectly Pecan Praline Cookies Recipe
Ingredients
- 1/3 cup sugar
- 2 tablespoons water
- 1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
- 1 cup butter, at room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 4 ounces white chocolate
Directions
Preheat oven to 350 degrees F.
Praline:
In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
Cookies:
In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 19 reviews
By neworleanscookin
on December 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The recipe is great tasting. I followed the advice of the former candy maker for the praline addition. Removing the cookies from the parachment paper was rather difficult so I will try spraying as well. But all in all the family is happy and the milk is gone :
By franmangino_6885625
Westerville, OH
on December 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My Aunt Margaret's old recipie is far better. Dough - 3 sticks of butter, 1lb of cream cheese, 1/4C of sugar, 3 Cups of flour. Mix this as pie dough and form into walnut size balls. Flour on your hands help in rolling the balls. Press in minature muffin pan shaping up the sides. Filling-3/4 C brown sugar, 1 egg, 2T butter, 1/2 teaspoon vanilla & 1 1/4 C chopped pecans. Fill the shells, top off with pecans and bake at 350 degrees for 25-30 minutes. Cool in pan till the cups come loose. Finish cooling on a rack. These were so much tastier and no rolling out with a rolling pin. Merry Christmas.
By jojo320
San Diego, CA
on December 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I just made these cookies and they are excellent. I have a few tips for you on this recipe that I think will help. I owned a bakery and candy shop, so the praline part can be tricky....but this will make it failproof.
Change the recipe to NO water and 2/3 cup sugar for the praline part. Get a heavy saucepan on medium-high heat and put in 1 tablespoon of the sugar. Stir with a heatproof spatula until the sugar is melted. Add another tablespoon to it and continue to stir. After the first 3-4 tablespoons are in and you have a little liquid sugar going...let it start to get a slight amber color. Then continue to add sugar a little at a time until all the sugar is incorporated and an amber color....then add the toasted pecans. (Don't have the heat on the highest temp or you may get a burned caramel flavor. Hopefully this helps. Also don't have the butter get too soft. Just where you can easily push down on the butter with your thumb.
Read all 19 reviews